So…I really, really wanted to make cookies the other night…and the last time I felt this compulsion, I had no eggs, so there was absolutely no way I could go through with it and it was a sad day. This time, however, I discovered I had no butter…but I *did* have one stick of margarine left over from my vegan baking escapades. But…I’m awfully partial to butter, so I wasn’t sure if I could actually go through with it. In the end, I cracked (obv). And…here’s the thing: they turned out to be really stout cookies that didn’t spread out much…and when they were right out of the oven, they were pretty fantastic. (I also went overboard with the chocolate chips as I was afraid they would taste weird…so that may also have something to do with it.) But the texture is what really got me — it was almost a Debbie Fields-type thickness. So…I wonder: is that one of her secrets? The margarine?